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Acta Scientiarum Polonorum. Technologia Alimentaria|January 10, 2017
Directions on the use of stevia leaves (Stevia Rebauidana) as an additive in food productsMałgorzata Kobus-Moryson, Anna Gramza-MichałowskaActa Scientiarum Polonorum. Technologia Alimentaria|January 10, 2017
The effect of addition of selected vegetables on the microbiological, textural and flavour profile properties of yoghurtsDorota Najgebauer-Lejko, Małgorzata Tabaszewska, Tadeusz GregaActa Scientiarum Polonorum. Technologia Alimentaria|January 10, 2017
Effect of complexation conditions on microcapsulation of Lactobacillus acidophilus in xanthan-chitosan polyelectrolyte complex gelsHe Chen, Yajuan Song, Nina Liu, et al.Acta Scientiarum Polonorum. Technologia Alimentaria|January 10, 2017
Physicochemical and antimicrobial properties of copaiba oil: implications on product quality controlRenata G Fonseca, Francisco M Barros, Miriam A Apel, et al.Acta Scientiarum Polonorum. Technologia Alimentaria|January 10, 2017
Optimization of the medium for Lactobacillus acidophilus by Plackett-Burman and steepest ascent experimentHe Chen, Jinfeng Niu, Tao Qin, et al.Acta Scientiarum Polonorum. Technologia Alimentaria|January 10, 2017
Dietary gender differences in terms of the risk of atherogenesis in PolandAngelika Śmidowicz, Julita RegułaActa Scientiarum Polonorum. Technologia Alimentaria|January 10, 2017
Antioxidant activity of selected wild Canadian prairie fruitsDorota Klensporf-Pawlik, Roman PrzybylskiActa Scientiarum Polonorum. Technologia Alimentaria|January 10, 2017
Estimation of the antioxidant activity of the commercially available fermented milksDorota Najgebauer-Lejko, Marek SadyActa Scientiarum Polonorum. Technologia Alimentaria|January 11, 2017
New model for colour kinetics of plum under infrared vacuum condition and microwave dryingReza Amiri Chayjan, Behnam AlaeiActa Scientiarum Polonorum. Technologia Alimentaria|January 11, 2017
Fermentation optimization of goat milk with Lactobacillus acidophilus and Bifidobacterium bifidum by Box-Behnken designGuowei Shu, Chunju Bao, He Chen, et al.Pageof 41